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avocado

I made something delicious yesterday, and I wanted to share it with you.

I call it avocado tonnato – a simple dish of avocado wedges napped with a creamy tonnato sauce, its richness punctuated with briny capers, the freshness of celery leaves, and the brightness of lime juice and zest. It’s as tasty as it is easy – just the thing for a simple summer (no cook!) meal. You can find my recipe over at food52.

I didn’t actually mash the beans and avocados together, because our avocados were still a little firm, and… well… I’m still feeling a little twitchy around the avocados after my recent knife-versus-pit mishap.

I’ve also got a not-so-secret thing for salt and acid flavors, so I ended up using quick-pickled shallots in place of raw onion in this dish, and Mike and I both liked the extra oomph. I will say I used a bit of a light hand on the cheese – Microplane graters are awesome for giving you soft, airy mounds of cheese, but with the rich creaminess of the beans and avocado, and the peppery radicchio, we found ourselves wanting more cheddar flavor. Next time, I’l definitely add more.

Overall, this was a great combination of flavors, and a surprisingly filling meal with a few wedges of perfectly ripe heirloom tomato alongside.

I love avocado in just about any form, so I was looking forward to trying these Herbed Crab Salad-Stuffed Avocados and they did not disappoint. Our avocados were on the small side so we have a good amount of the crab salad left over, but that’s hardly a bad thing – I’m sure it will be great on a sandwich or a mound of crisp greens… or maybe we just need to buy more avocados.